Sour Cream Pound Cake Recipe

Name: Sour Cream Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8-ounce) container sour cream; 1/2 teaspoon baking soda; 3 1/4 cups sugar, divided; 1 cup shortening or butter; 6 large eggs; 3 cups all-purpose flour; 1/8 teaspoon salt; 1 teaspoon vanilla extract; 2 pints fresh strawberries, sliced; Sweetened whipped cream

Servings: persons

1
Stir together 1 container sour cream and 1/2 teaspoon baking soda; set mixture aside.
2
Beat 3 cups sugar and 1 cup shortening at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
3
Stir together 3 cups flour and salt. Add to egg mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 10-inch tube pan.
4
Bake at 325u00b0 for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely on wire rack.
5
Toss together sliced fresh strawberries and remaining 1/4 cup sugar; let stand 30 minutes. Serve pound cake with sliced strawberries and sweetened whipped cream.
6
Grilled Pound Cake: Bake and cool pound cake as directed. Brush 2 tablespoons melted butter evenly over both sides of 6 (1 1/2-inch-thick) pound cake slices. Grill, covered with grill lid, over medium-high heat (350u00b0 to 400u00b0) 1 to 2 minutes on each side or until lightly toasted. Serve pound cake with sliced fresh strawberries and sweetened whipped cream.

1646

kcal

Calories

Fat

238

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (8-ounce) container sour cream, 1/2 teaspoon baking soda, 3 1/4 cups sugar, divided, 1 cup shortening or butter, and more.

Yes, Sour Cream Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sour Cream Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions